Ingredients
- 1 bag of Chinese vermicelli (100g)
- 1 sachet of black mushrooms (20g)
- 500g peeled shrimp
- 2 tbsp pieces of candied lemon
- 1 tbsp parsley, salt and pepper
- 1/4 tsp sweet pepper, 1/4 tsp cumin
- 120g butter
- 2 carrots, 2 grated white turnips
- 150g sliced chicken fillets
- 1 and 1/2 tsp Chinese spices, 1/2 tsp Chinese salt (optional)
- 2 tbsp soy sauce, 1 tsp cayenne pepper or hot oil
- 750g of medium pastilla leaves
- 1 egg yolk
- oil for frying
-
Preparation
In a container, soften the Chinese vermicelli in hot water. Drain, cut and reserve.
In another container, wet the mushrooms under hot water.
Drain, cut into pieces and set aside.
Heat the oil in a pan and cook the shrimp for 3 minutes with the pieces of preserved lemon and the parsley.
Sprinkle with salt, pepper, sweet pepper and cumin.
Transfer them to a container and set aside.
In the same pan, put two knobs of butter and brown the carrots and turnips, sprinkling them with salt and pepper.
As soon as the vegetables are golden, remove them from the heat.
Brown the chicken fillets in two knobs of butter. Add salt, pepper and sprinkle with Chinese spices while stirring.
Mix the shrimp and mushrooms with the Chinese vermicelli, vegetables and chicken.
Add two tablespoons of soy sauce, 1 teaspoon of cayenne pepper or chili oil and mix. If necessary add salt and soy sauce.
Spread the pastilla sheet and brush with melted butter.
Arrange 2 tbsp of stuffing at the bottom of the sheet and fold the two sides towards the middle to form a rectangle.
Roll the leaf over the stuffing to obtain the shape of a cigar.
Glue the bottom of the sheet with the egg yolk.
Fry the spring rolls in a hot oil bath, turn them to brown them on all sides.
Drain them in absorbent paper and serve them immediately.
You can also bake the spring rolls: place them on an oiled baking tray and brown them in an oven preheated to 180°C.
-
source:moroccan-cuisine
